The traditional cuisine of Spain - from suckling pig
to tortilla - has been in the blood of Joan Roca’s
family for generations. But it is only with Joan and
his two brothers, Josep and Jordi, that the Rocas have
risen to fame with their two Michelin stars awarded
to their restaurant El Celler de Can Roca in
Girona.

The stars are a direct result of years spent working
in the kitchen, manipulating every detail to heighten
the sensory experience of Spanish cuisine. Joan is also
influenced by modern technology which is evident in
the playful presentation of his dishes. This marriage
of tradition and innovation has forged some surprising
combinations, such as classic suckling pig cooked sous
vide to perfection. It is this fusion of old and new
that distinguishes him within the ranks of contemporary
Spanish chefs.